Stunning to look at and delicious whether eaten plain, toasted with honey, or battered for French toast, this traditional Jewish bread is surprisingly simple to make.
Makes one large 28oz. loaf, 16-20 slices
Ingredients
3/4 cup warm water
1 (1/4oz.) instant yeast
1/4 cup (50g) granulated sugar
1 Tbs. honey
1/4 cup canola oil
2 large eggs
1 1/4 tsp. salt
4 cups (490g) all-purpose flour
1 egg, beaten (for egg wash)
Instructions
- Place the water, yeast, sugar, honey, eggs, canola oil, and salt in the bowl of an electric stand mixer fitted with a dough hook attachment. Turn the mixer to low.
- Once the ingredients are mostly combined, begin slowly adding the flour. When the flour has been incorporated into the wet mixture, turn the mixer to medium. Allow the mixer to knead the dough for 10-15 minutes, until it is smooth and elastic.
- Collect the dough from the mixer and shape it into a ball. Transfer the ball to a lightly oiled mixing bowl, cover the bowl with plastic wrap, and set it in a warm place. Allow the dough to rise for 2 hours, or until it is doubled in volume.
- When the dough has sufficiently risen, remove it from the bowl and turn it onto a floured work surface. Shape the dough into either a 3-strand braid or a 6-strand braid.
- Place the braided loaf on a parchment-lined baking sheet. Cover the loaf loosely with a sheet of plastic wrap, and set it aside to rise for 45 minutes to 1 hour, until the dough looks somewhat puffy.
- Preheat the oven to 375° F.
- Remove the plastic wrap from the loaf and discard. Brush the top of the loaf lightly with the beaten egg.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the challah for 30-35 minutes, rotating the pan once halfway through the cooking time, until it is golden and registers an internal temperature of 190° F. If it appears to be browning too quickly halfway through the baking time, tent it loosely with a sheet of aluminum foil.
- Remove the baking sheet from the oven. Allow the challah to cool for at least 1 hour before slicing and serving.
